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Winter Favorites: Lentil Soup Recipe


Winter Favorites: Lentil Soup Recipe

This Thursday we're going to share one of our absolute favourite recipes in our Holiday Calendar! This recipe for delicious red lentil soup is one that we go back to time and time again, especially during the colder months. Based on the amount of requests we’ve gotten to bring back this recipe, it has also found its way among your go-to recipes.

There really is nothing better than a big bowl of warming soup after a day spent outside, and a serving of this hearty, comforting soup will definitely make you feel better if you’re feeling under the weather. If you have the time, bake some bread or soft rolls to enjoy with it!

Red Lentil Soup
Serves 4

3 tbsp olive oil
1 onion, chopped
2 garlic cloves, thinly sliced
1 tbsp red curry paste
1 tin (400 g) crushed tomatoes
5 dl (2 cups) vegetable broth
1 ½ dl (⅔ cup) dried red lentils, picked over and rinsed
2 dl (¾ cup) coconut milk
fine sea salt

1. Heat the olive oil in a medium sized pot over medium heat. Add the onion and garlic. Sauté until soft and translucent.

2. Add the curry paste. Fry for a couple of minutes until fragrant, stirring frequently.

3. Add the crushed tomatoes, vegetable broth and lentils. Bring to a boil. Lower heat to low. Cook for about 30 minutes, or until the lentils are tender. Stir every now and then. Add more vegetable broth or water, if necessary.

4. Add the coconut milk. Season to taste. Optionally, blend the soup before serving.


Lentil soup